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Eggnog Recipes

Whisk up a little holiday spirit with these eggnog recipes. This holiday season, skip the store-bought cartons and make this festive treat from scratch. Enjoy the rich classic drink spiked with your favorite liquor or topped with maple-infused foam. These recipes are fun, so get ready to indulge yourself and reach eggnog bliss.

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EGG NOG

6 eggs

1/4 cup sugar

1/4 teaspoon salt

4 cups milk

1 teaspoon vanilla

Beat eggs, sugar and salt in large heavy saucepan until blended. Stir in 2 cups milk. Cook over low heat, stirring constantly but gently, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 160 degrees, about 15 minutes. Do not allow boiling.

For richer egg nog, substitute half-and-half or light cream for some of the milk.

Spice it up, stirring in 1/2 teaspoon ground nutmeg before chilling.

Just before serving, you can also garnish with a sprinkle of ground nutmeg, cinnamon sticks or candy canes and whipped cream.

If desired, you may also stir in brandy, liqueur, rum or bourbon.

SOY NOG

1 quart soymilk

6 ounces silken style tofu, extra firm

6 tablespoons maple syrup

1/4 cup Amaretto, Southern Comfort, brandy, or alcohol of choice

2 teaspoons vanilla

11/2 teaspoons cinnamon

1/2 teaspoon cardamom

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

In a blender, combine all ingredients and blend until smooth. Chill before serving.

Makes 5 cups.

EGG NOG LATTE

1/3 cup of 2 percent milk

2/3 cup egg nog

1 jigger (1.5 ounces) brewed espresso

1 pinch of ground nutmeg

Pour milk and egg nog into a steaming pitcher and heat to between 145 and 165 degrees, using a steaming wand.

Brew espresso and add to mug. Pour the steamed milk and egg nog into the mug using a spoon to hold back the foam. Spoon foam over the top and sprinkle nutmeg on top of the foam.

SPICED VANILLA SOY NOG (VEGAN)

4 cups plain soy milk

1/4 to 3/4 cup soy creamer

1/2 ripe banana, mashed

1 whole vanilla bean, seeds and bean pod

1 teaspoon cinnamon

1 teaspoon nutmeg, cloves, allspice

1/4 teaspoon cayenne

1 tablespoon brown sugar

2 tablespoons maple syrup

1/4 teaspoon sea salt

Dash fine black pepper

1/8 teaspoon fresh grated ginger

1 teaspoon coconut oil (optional)

1/2 shot of brandy per mug (optional)

In a blender, blend soy milk and mashed ripe banana until the banana is smooth and thickens the milk. Pour into a soup pot on stove and add soy creamer, spices, salt, pepper, sweeteners, coconut oil and brandy. Grate in the fresh ginger. Heat over medium heat, allowing the liquid to warm and simmer.

Bring soy nog to a slight boil, then reduce heat and allow to simmer for a few minutes, stirring constantly, then reduce heat.

Variations: Add soy nog to chai or espresso lattes. You can also substitute hemp, rice or almond milk for the soy milk.

For a quickie version, you may leave out the banana, coconut oil and fresh ginger. You can also substitute 1/2 teaspoon vanilla extract and use vanilla-flavored soy milk rather than using fresh vanilla bean.

MAPLE FOAM

1 cup soy milk

1 tablespoon soy cream

1 teaspoon maple syrup

Combine maple foam ingredients and microwave in a tall glass on high for 40 seconds. Steam foam the liquid, use a wand foamer or stir briskly.

Before serving, bring the nog to another quick boil, then ladle into small mugs. Top with a bit of maple foam and spices and serve hot or chilled. Makes 6 mugs.

EGG NOG GLACE

4 large egg yolks

3/4 cup extra-fine sugar

1 cup half-and-half

1 teaspoon ground nutmeg

1 teaspoon vanilla extract

6 tablespoons dark rum

2 cups chilled heavy cream

Dash of salt

Beat egg yolks, sugar, half-and-half, nutmeg and vanilla extract in a bowl. Set bowl into saucepan of hot water. Beat mixture until thickened and about double original volume (10 minutes). Stir in rum. Set bowl into tray of ice cubes and keep beating until the mixture is cold. Add cream and salt and beat mixture well. Transfer to ice-cream machine and freeze. Makes 1 quart.

SEASON GREETINGS

4 to 5 ounces eggnog

1 ounce Meukow Vanilla Cognac

1/2 ounce Belle de Brilliet Pear Cognac

Rim a standard Irish coffee glass with sugar. Steam the eggnog. Add Meukow Vanilla cognac and Belle de Brilliet Pear Cognac to the glass and top with the steamed eggnog. Top with whipped cream and garnish with orange zest and fresh nutmeg.

Garnish: Whipped cream, orange zest, and nutmeg

This drink would pair great with: Probably best with caviar on toast points.

Serves: 1

BAD SANTA

4 to 5 ounces eggnog

1 1/2 to 2 ounces Fireball Cinnamon Whiskey

Steam the eggnog, rim a standard Irish coffee glass with a mix of cinnamon and sugar. Add Fireball Whiskey to the glass and add the steamed eggnog and froth to the glass and top with whipped cream then dust with more cinnamon.

Garnish: Whipped cream and cinnamon powder

Serves: 1

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